4 chicken breasts
2 cans cream of mushroom soup
1 c. milk
Bag of Pepperidge Farm Herb Stuffing
1 1/2 c. chicken broth
1 stick butter, melted

Cook and debone chicken and cut into chunks. Grease baking dish. Put chicken on bottom; sprinkle with salt and pepper. Mix together soup and milk and pour over chicken.

Combine stuffing, broth and butter and spread on top. Bake at 350 degrees, covered, for 40 minutes, uncovered for 20 minutes.